Directions:
- For crust: Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2 rectangle, about 1/4 thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
- For chicken: Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
- Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
- For filling: Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
- In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
- Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
- Preheat oven to 400°F. Spoon filling into an 11x8x2 or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1 slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
- Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1211.84 Kcal (5074 kJ) | ||
| Calories from fat | 606.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.41g | 104% | |
|---|---|---|---|
| Cholesterol | 297.23mg | 99% | |
| Sodium | 914.52mg | 38% | |
| Potassium | 1164.95mg | 25% | |
| Total Carbs | 86.35g | 29% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 54.41g | 109% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 4.6mg | 26% | |
| Calcium | 152.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 188.86 Kcal (791 kJ) | ||
| Calories from fat | 94.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 104% | |
|---|---|---|---|
| Cholesterol | 46.32mg | 99% | |
| Sodium | 142.52mg | 38% | |
| Potassium | 181.55mg | 25% | |
| Total Carbs | 13.46g | 29% | |
| Sugars | 1.37g | 35% | |
| Dietary Fiber | 1.28g | 33% | |
| Protein | 8.48g | 109% | |
| Vitamin C | 4.8mg | 51% | |
| Vitamin A | 0.1mg | 31% | |
| Iron | 0.7mg | 26% | |
| Calcium | 23.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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